Effortless Brunch Omelette Using Fridge Staples
A Beautiful and Delicious Brunch Made from Leftover Fridge Ingredients!
I opened the fridge to clear out some items and ended up making brunch! As the saying goes, food that looks good tastes good. This visually appealing brunch is a delight to eat, too! Haha.
Ingredients- 6 large eggs
- 6 slices of processed ham
- A small amount of leftover vegetables (e.g., onion, bell pepper, mushrooms)
- Tomato sauce or ketchup, to taste
- A pinch of salt
- Shredded Parmesan cheese, to taste (optional)
- A drizzle of your favorite sauce
- A little cooking oil
Cooking Instructions
Step 1
First, prepare the toppings for your omelette. Finely dice the tomato after washing it thoroughly. Trim the stems from oyster mushrooms and chop them finely. Prepping your vegetables like this will make the cooking process much smoother.
Step 2
In a bowl, crack 6 fresh eggs. Add a pinch of salt; this helps to eliminate any eggy smell and season the omelette. Whisk the eggs gently with a fork or whisk until just combined and no streaks of egg white remain. Avoid over-whisking to prevent too much foam.
Step 3
Now, it’s time to cook the omelette. Heat a non-stick skillet over medium-low heat. Add a small amount of cooking oil and swirl to coat the bottom of the pan evenly. Keeping the heat low is key to prevent the eggs from burning.
Step 4
Once the pan is warm, carefully pour the whisked egg mixture into the skillet. Gently tilt the pan to allow the eggs to spread into a thin, even layer. Cook over medium-low heat, letting the bottom set before proceeding.
Step 5
When the omelette is about 70-80% cooked (the top should still be slightly wet), sprinkle your prepped chopped vegetables evenly over one half of the omelette. Be mindful not to overfill, as this can make folding difficult.
Step 6
Before the eggs are completely set, carefully fold the vegetable-laden half of the omelette over the other half using a spatula. Gently guide the omelette to ensure it folds neatly without tearing. Be delicate at this stage.
Step 7
You can fold the omelette again if you prefer a neater shape, or get creative with your folding! For example, you could fold it in half, then in half again to create a triangle, or roll it up loosely. Once folded into your desired shape, nudge it to one side of the pan to set.
Step 8
While the omelette is finishing, cook the sliced ham in a separate pan or the same cleaned pan until golden brown. If the ham releases a lot of fat, you can gently blot it with a paper towel. The ham might curl slightly as it cooks.
Step 9
Once the ham is nicely browned, arrange it so it’s ready to be placed on the omelette, embracing its slightly curled shape. It’s best to do this while the ham is still warm.
Step 10
Gently warm the tomato sauce. If it’s too thick, add a tiny bit of water to reach a smoother consistency. You can do this in the microwave or over low heat on the stovetop. If using ketchup, you can use it as is or warm it slightly.
Step 11
Time for plating! Place the beautifully cooked omelette on a plate. Top it with the warm, slightly curled ham. Finally, drizzle the warmed tomato sauce over the omelette in a zig-zag pattern or create your desired design. (Ketchup can be used as a delicious alternative to tomato sauce.)
Step 12
To complete the brunch plate, add a side of fresh salad and any remaining fresh tomato slices around the omelette. This adds color and makes the dish even more appealing.
Step 13
For an extra touch of flavor, sprinkle some shredded Parmesan cheese over the omelette. (This is optional.) Your visually delightful and delicious brunch omelette, made with your personal touch, is now ready! Enjoy your meal!
